Rosa Cooking

Baked smoked turkey breast with broccoli

For several years in a row on the occasion of the Easter holidays, at work we receive a gift that includes, among other things, smoked turkey breast. Personally, I doubt that I would buy them and that it is not a gift, nor served, because cold slices are very rarely eaten in our country. On one occasion I made them in a marinade with orange juice, and this time I opted for a delicious and creative dish from the 2005 Chef’s Fair Cup and I wasn’t wrong at all because the dish was very, very tasty.

Preparation steps

  • Peel a squash, grate it and cut it into medium-sized cubes. 1 stick of celery will be enough. Put sliced ​​root vegetables in milk and boil it at a medium temperature. Reduce the heat to a simmer and remove from the heat after about 10 minutes. Set aside until the bechamel sauce is prepared, when the root vegetables need to be taken out and make sure the milk is still warm.
  • Béchamel sauce
  • Melt the butter in a bowl over medium heat and after a few minutes (do not allow the temperature to be too high as the butter will turn brown and get a bitter taste) add the flour. Stir in the flour with a food processor or whisk. Slowly add warm milk, stirring constantly so that no lumps form. Reduce heat and stir sauce until medium thick. Add a little salt, white pepper and on top of a knife grated nutmeg. Be careful with spices because the meat is salty and the nutmeg should just be felt and not take on flavor.
  • Stuffing
  • Clean and wash the broccoli, separate the flowers, and if the stalk is fleshy, scrape it off with a knife and cut the heart into cubes. Cook in lightly salted water for about 10 minutes. Drain.
  • Coat an earthen / refractory dish with butter. Cut the smoked turkey breast into thin slices and thickly line the bottom and sides of the mold with them. In 2/3 of the bechamel sauce, mix boiled and drained broccoli, root vegetables (from milk) that can be roughly crushed with a fork or left in the same size, and add a slice or two of turkey slices cut into sticks. Check for spiciness. Add 2 egg yolks to the remaining bechamel, which we previously whipped in a separate bowl with a fork.
  • In a mold, place a mixture of béchamel and broccoli on the arranged turkey slices and flatten.
  • Drizzle the filling with the remaining béchamel with egg yolks. If desired, a little grated cheese can be added.
  • Bake in the oven at 180 (fan) or 200 ° C (classic heater option) until golden brown.


Serve with a seasonal salad.


au gratin parsnip turkey

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